Dressing is a stuffing that's baked outside the bird; it's much easier, faster, and safer than cooking it inside the bird. Plus you are not limited to what would fit inside the bird. That's a good thing because this bread-less version, resembling a cornbread dressing, happens to be delicious.

Ingredients

• 4-6 cups cauliflower florets
• 2 tablespoons cooking oil
• 1 1/2 cups pecan halves
• 1/2 pound onions, minced
• 4 stalks celery, diced
• 1/2 pound mushrooms, diced
• 1 cup canned bamboo shoots or baby corn
• 4 large eggs, beaten
• 4 tablespoons ThickenThin not/Cereal thickener
• 4 tablespoons fat from pan drippings or cooking oil
• 2 tablespoons corn bran, optional
• salt and pepper, to taste
• poultry seasoning, to taste
• pan drippings or broth for basting

   

Directions

Makes 14 half-cup servings.

Preheat oven to 350° F.

1. Boil, steam or microwave the cauliflower until it soft enough to mash.

2. Heat 2 Tbs oil on medium heat, add pecans and saute until slightly browned.

3. Remove pecans with a slotted spoon and set aside. Add the onions, celery, mushroom and bamboo shoots and cook until softened and slightly browned.

4. Puree the cauliflower with a handful of the vegetables, the eggs, ThickenThin not/Cereal thickener and corn bran. Season to taste and bake for approx 45 minutes or until firm.

5. Gently mix the cauliflower "bread" with the sauteed vegetables and pecans, stirring just enough to break it into crouton-like chunks.

6. Season with salt, pepper, and poultry seasoning to taste, and place in a greased casserole.

7. Replace in oven and heat until thoroughly warmed through, basting with broth or pan drippings if it becomes too dry.

Nutrition

Nutrition per serving (calculated by Mastercook with bamboo shoots but without the corn bran and basting liquids): 117 calories; 9g fat; 7g carb (of which 3g are fiber); 3g protein.